Blueberry Bannock Pudding
A warm baked pudding made from day-old bannock or bread soaked in a custard with blueberries.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 290 kcal
Equipment
- •baking dish
- •mixing bowl
Nutrition
Per serving, approximate
- Calories
- 290 kcal
- fat
- 11 g
- carbs
- 40 g
- protein
- 7 g
- calories
- 290
Instructions
- 1
Preheat oven to 180°C and butter a baking dish.
- 2
Spread bread cubes in the dish and scatter blueberries over top.
- 3
Whisk eggs, milk, sugar, vanilla and cinnamon together.
- 4
Pour the mixture evenly over the bread and berries.
- 5
Let sit for 10 minutes so the bread absorbs the custard.
- 6
Bake 35–40 minutes until set and golden on top.
- 7
Cool slightly before serving.
Chef's tips
Use bread that's a day or two old and slightly dry so it soaks up the custard well without turning to mush.
Ingredient substitutions
- Blueberries → cranberries or raisins
Storage
Refrigerate leftovers up to 3 days.
Reheating
Warm individual portions in the microwave or a low oven.
Common mistakes to avoid
- •Skipping the soaking time, leading to dry patches
- •Using very fresh soft bread, which turns overly soggy
Serving suggestions
Cooked Blueberry Bannock Pudding?
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